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OUR CHEESE
FINE SCOTTISH CHEESE
Nutritional details
Please note that these will vary throughout the season and between batches due to the natural changes in the milk over the lactation period and the fact that the cheese is handmade.
Moisture 39.3%, Fat 31.2%, Saturated Fat 21% Salt 1-1.5%, Protein 22.3% Ash 2.7% Carbohydrate 4.5%, Energy 1622.2KJ 388 kcal, Sugar <1% Dietary Fibre 0% Monounsaturated 8.5% Polyunsaturated 1.6%
LANARK BLUE
Our original and famous Lanark Blue cheese is made from unpasteurised ewes milk from our own flock of Lacaune ewes. Lanark Blue is completely handmade on our farm. We pump the milk across from our parlour each morning to our vats less than 20 metres away and the cheese matures in our cool and moist traditional stone buildings giving it its unique flavour.
We mature the cheese for six weeks (early season) and for up to 8 months for Christmas time / Burns night. As we only milk the sheep from January to September, seasonal variations in the cheese will be found. Spring cheese will be fresh and sweet with the blue veins providing a light blue flavour while cheese for Christmas/ Burns night will be more powerful becoming more pungent (described as a kilt-lifter on a recent visit to Switzerland!)
A whole cheese weighs around 3.5kg's. We sell them whole, halved or quartered and we can cut into wedges to order. We also make baby cheeses which weigh around 450g and are ideal for hampers or a really smart cheeseboard.
We make all our Lanark Blue with vegetarian rennet and wrap it in foil to preserve it.
Lanark Blue is best eaten at room temperature. It should be stored in the fridge at around 3-5º and once opened should be wrapped in cling-film to keep it at its best.
Nutritional details
Please note that these will vary throughout the season and between batches due to the natural changes in the milk over the lactation period and the fact that the cheese is handmade.
Moisture 29.4%, Fat 36.7%, Saturated Fat 22.2% Salt 1.5%, Protein 26.7% Ash 3.7% Carbohydrate 3.5%, Energy 1886 KJ 451.1 kcal, Sugar 0.1% Dietary Fibre 1.4% Monounsaturated 10.2% Polyunsaturated 2.6%
CORRA LINN
We started making Corra Linn in 2008/2009 with some trepidation! Learning the process of making a hard cheese, with our history of making predominantly blue cheese, has been a steep but rewarding learning curve. The idea originally came to us as the solution to a problem; we have a glut of sheeps' milk in the spring and early summer. When we were only making blue cheese we found it was becoming too strong so now we make Corra Linn during the period we have lots of milk.
Corra Linn is a hard ewes' milk cheese made with unpasteurised milk and traditional lambs rennet.
It has a characteristic nutty flavour with sweet notes. Once pressed overnight it is rubbed with locally grown and refined rapeseed oil and wrapped in traditional muslin cheese cloth and matured for 4 months to a year.
A whole cheese weighs 6-7Kg and can be supplied whole or cut and vacuum-packed to suit.
Corra Linn should be eaten at room temperature and stored in the fridge. Once opened it should be wrapped in cling-film to keep it at its best.
TINTO
Tinto is a raw milk semi hard goats milk cheese made with Vegetarian rennet, made in a similar style to gouda and is matured on racks for 2-6 months and develops a natural rind.
Tinto is an easy everyday eating cheese and a favourite of my children, becomes slightly nutty as it matures. Tinto is a distinctive hill and landmark located 8.5 miles to the south of our Farm.
A whole Tinto weighs approximately 2kg.
Nutritional details
Please note that these will vary throughout the season and between batches due to the natural changes in the milk over the lactation period and the fact that the cheese is handmade.
Ash 3.30%, Carbohydrate 7.0%, Dietary Fibre 0.9%, Fat 28.9%, Energy 1557KJ 373 kcal, Moisture 39.7%, Monounsaturated 8.20%, Nitrogen 3.37%, Polyunsaturated 1.80%, Protein 21.1%, Saturated Fat 17.6%, Sodium 0.43%, Sugar <0.1%
Nutritional details
Please note that these will vary throughout the season and between batches due to the natural changes in the milk over the lactation period and the fact that the cheese is handmade.
Ash 2.5%, Carbohydrate 2.5%, Dietary Fibre <0.6%, Fat 17.4%, Energy 913KJ 220 kcal, Moisture 64.3%, Monounsaturated 0.8%, Nitrogen 2.13%, Polyunsaturated 0.2%, Protein 13.3%, Salt 1.00%, Saturated Fat 15.6%, Sodium 0.40%, Sugar 2.0%
GOATS CURD
Goats Curd is a pasteurised crowdie style cheese made with vegetarian rennet.
The pasteurised milk is left to acidify overnight, the following day the curds are drained in straining bags for a further night, these curds are then salted at approximately 1% and packed for sale.
The goats curd is available in 180g retail tubs and 1kg tubs
